Philly Cheesesteak (Beef and Provolone Sandwich)

• 1 large Yellow onion
• 1 tbsp Sunflower oil
• ¾ tsp Fine sea salt
• ½ tsp Black pepper
• 300 g Beef ribeye
• 2 pieces Hoagie roll, soft
• 120 g Provolone cheese

1. Halve the onion and slice it thinly. Slice the ribeye as thinly as you can; if it is tricky, chill it briefly so it firms up, then slice. Split the rolls lengthways, keeping a hinge if you like.
2. Heat a large cast-iron frying pan over medium-high heat and add the sunflower oil. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until soft and lightly golden. Tip the onion to one side of the pan.
3. Add the beef to the empty side of the pan in an even layer and season with the remaining salt and the black pepper. Cook for 2 to 3 minutes, then toss and chop through with a spatula until just cooked and still juicy. Mix the onions through the beef.
4. Divide the beef and onions into two piles and lay the provolone over each. Reduce the heat to medium-low and cook for 1 to 2 minutes until the cheese is melted and gooey. Use a spatula to scoop each cheesy pile into a roll and serve straight away.

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